Chicken Tikka Masala (Classic British-Indian Curry Recipe)
- Jan 14
- 2 min read
Ingredients (Serves 4)
For the Chicken Marinade:
500 g boneless chicken breasts or thighs, cut into bite-sized pieces
150 g natural yogurt
2 garlic cloves, minced
1 tsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
Salt, to taste
For the Sauce:
2 tbsp vegetable oil or ghee
1 onion, finely chopped
2 garlic cloves, minced
1 tsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1–2 tsp chili powder (adjust to taste)
400 g canned chopped tomatoes
150 ml cream or coconut milk
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Preparation
Marinate the chicken:
Mix chicken with yogurt, garlic, ginger, cumin, coriander, paprika, and salt.
Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Cook the chicken:
Preheat oven to 200°C (390°F) or use a grill.
Thread chicken onto skewers or place on a baking tray.
Cook for 12–15 minutes until lightly charred and cooked through.
Prepare the sauce:
Heat oil or ghee in a large pan over medium heat.
Sauté onion until soft, then add garlic and ginger and cook 1–2 minutes.
Add spices (cumin, coriander, turmeric, garam masala, chili) and cook until fragrant.
Stir in chopped tomatoes and simmer 10–15 minutes.
Combine chicken and sauce:
Add cooked chicken to the sauce.
Stir in cream or coconut milk and simmer 5–10 minutes until heated through.
Season with salt to taste.
Serve:
Garnish with fresh coriander.
Serve hot with basmati rice, naan bread, or chapati.
Serving Suggestions
Pair with rice pilaf or naan bread for a complete meal.
Serve with a side of mango chutney or raita for extra flavor.
Cooking Tips
Marinating overnight intensifies flavor and tenderizes chicken.
Adjust chili powder according to preferred spice level.
For extra authenticity, grill chicken over high heat for a slightly smoky flavor.
